Uzbek pilaf is the favorite food of those people who appreciate and honor the eastern cooking.It should be noted that from this dish most come to the delight of men.After all, a real Uzbek pilaf is famous for its aromatic and rich taste.In this connection, it is prepared by men.
Currently, there are quite a lot of options Uzbek cooking rice dishes and lamb.However, we consider it a classic recipe that besides the basic ingredients include carrots and lots of oriental spices.
Uzbek pilaf Cooking at home: the necessary products for the food
- fatty lamb (you can take with bone) - one kilogram;
- bulb large - four of them;
- big fresh carrots - five hundred grams;
- any vegetable oil - two hundred milliliters;
- iodized salt - half a spoon;
- ground black pepper (can be red) - four pinches;
- long grain rice - five hundred grams;
- oriental spices (saffron, barberry, cumin) - a few pinches;
- whole garlic with the peel - a big head;
- fresh greens - on request (to add to the finished dish).
How to cook Uzbek pilaf: meat product processing
acquisition of fatty mutton should be washed, cleaned of rigid films and veins and then cut into medium pieces.If the bones are bought meat, they also recommended to add to the dish.
How to cook Uzbek pilaf: Processing vegetables
four large onions and a big fresh carrots must be rinsed in warm water, remove the husk and peel, then chop.Onions recommended chop into small rings and carrots - cubes.It should also be chopped fresh herbs, which will be served with hot dish.
How to cook Uzbek pilaf: processing cereals
for this dish is best to use long-grain rice (you can acquire and steamed).Groats to be sort out, put in a strainer and rinse well until the drained water is clear and transparent.
How to cook Uzbek pilaf: thermal processing of meat and vegetables
This eastern dish is recommended to cook in a large cauldron, or any other dish made of cast iron.It should pour two hundred milliliters of vegetable oil, then add the chopped pieces of fresh lamb, shredded carrot, onion, iodized salt and black pepper.All products need to stir, cover and cook in its own juice over medium heat for forty minutes.During this time, the meat is almost soft and browned.
How to cook Uzbek pilaf: thermal treatment of all dishes
For semi vegetables and mutton fat should be washed pour good long-grain rice, which is also required to flavor with salt, red pepper and all the oriental spices.Also in the dish we recommend adding raw garlic head and well mix everything.Then pilaf need to pour two and a half cups of drinking water (to lightly covered rump).Having waited until the broth boils, kettle, close the lid, boil dish for ten minutes, then remove from heat, wrap up in a blanket and stored so forty minutes.Ready pilaf mix is required, arrange on plates and serve households hot.
